Seafood stew

8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste

Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.

From the Union Street Public House

Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.

With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.

Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.

Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers.